Barbecue with some serious fine dining flair this summer – here’s how to recreate Executive Chef Sameer Taneja’s Tandoori Lamp Chops from the Michelin starred Indian restaurant on Berkeley Square
For the lamb:
• 2 cutlets
For the marination
• Dutch Red Chillies and Piquillo Pepper paste
• 20gm Ginger
• 20gm Garlic paste
• 15ml Oil
• 10ml Lemon juice
• 7gm Papaya paste
• 15gm Roasted Gram Flour
• 5gm Garam masala
• 5gm Kashmiri Red Chilli powder
• 3gm Turmeric powder
• 3gm Salt
1 Make a paste and mix with 2 lamb cutlets.
2 Marinate the lamb for at least 2 hours.
3 Cook it in tandoor, oven or BBQ on 200C for 3-4 mins.
4 Rest the meat and baste with butter and chaat masala.